Aloo Tikki Recipe

By Marcus Samuelsson |

Today’s street food recipe will take you to the streets of India. Aloo Tikki, a popular Indian snack, is seen at ‘chaat stalls’ (aka street food vendors) in parts of Northern India and Delhi. Aloo Tikki is made of boiled potatoes and spices all mixed together into a patty. The term “Aloo” means potato and “Tikki” means croquette or a small cutlet. If you are looking to add a little kick to your Aloo Tikki, eat it freshly from the pan with a bit of yogurt or cilantro chutney on top to add a fresh taste to the perfectly cooked patties. Since the preparation and cooking process of Aloo Tikki is fast and simple, it’s no wonder it is served by street food vendors on a daily basis. Test your hand at creating Aaloo Tikki this week to honor our Global Street Food Pop-Up Cafe that is open until September 15th at the Alice Tully Hall at Lincoln Center.

Adapted from Made Manuel: 5 Indian Street Food Recipes

    Ingredients

    3 large boiled potatoes

    1 tsp salt, or to taste

    1/4 tsp ground black pepper

    2/3 cup matar, cooked or frozen peas defrosted

    1/2 tbsp scrapped and minced ginger

    1/4th tsp garam masala

    1/4th tsp salt, or to taste

    Handful of freshly chopped cilantro

    Red chili powder, to taste (optional)

    1 tsp coarsely ground dry-roasted cumin seeds

    Oil

    Directions

    Photo: arnie1985

    Photo: arnie1985

    Photo: arvindgrover

    Photo: arvindgrover

    1. Mash the peas, using a fork. Combine the stuffing ingredients except oil and mash briefly. Divide into 10 portions and reserve.

    2. Peel the cooked potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed. Divide into 10 portions.

    3. Take each portion of potato mixture and make a ball.

    4. One at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together.

    5. Flatten it into a 2-inch patty. Repeat for the remaining portions.

    6. Heat 1 tsp. oil in a non-stick pan over a low heat. Pan-fry until golden brown on each side over very low heat. Serve with chutney.